|
10 PCS |
Chicken (dark meat preferably, skin on) |
|
½ Cup |
Extra virgin olive oil |
|
½ Cup |
Lemon juice (If using real lemons, reduce the amount of juice) |
|
2 tsp |
Salt |
|
1 tsp |
Pepper |
|
2 - 3 tsp |
Oregano |
|
1 ½ tsp |
Cinnamon |
1. Dunk it in the mix, or marinate overnight.
2. Bake 1 hour at 425. Baste a few times with the leftover marinade while you're cooking.